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This is a reading age – and as books are cheap, largely read, and easily procurable, the press has come to embrace a wider circle and to possess a greater influence on the public mind than any other medium of communication. The Christian press has spread itself in all directions, and exercises an influence scarcely inferior to that of the pulpit. Works, therefore, written by gracious men, whether living or dead, may be viewed as exercising a ministry of their own, running, as it were, parallel to that of the pulpit, and in harmony with it – but possessing the advantage of penetrating into places, and speaking on occasions where the voice of the living preacher cannot come, as well as of being accessible at all times, lying silently and unobtrusively on the table or the bookshelf, ready to be taken up or laid down at pleasure – and, if we have well chosen them, our trustiest friends and wisest counselors, who will always tell us the truth without fear and without flattery.
J.C. Philpot

The false gospel, the man-centered position states that I need to clean myself up in order for God to accept me. The true gospel, the God-centered position teaches that I come to God broken and He begins the process of cleaning me up, making me into a masterpiece. The former is self-reformation. The latter is God-transformation. The former is God will only accept a masterpiece. The latter is God will only make a masterpiece. So we come to God messy, with nothing to offer and then God in His divine love begins to shape us into the beautiful image of Jesus Christ (see Eph. 2:10).
Randy Smith

    • Buttercup Squash, Barnard Inn Style

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables Vegetables 4 Servings

    INGREDIENTS

    1 Medium buttercup squash
    1/4 c Butter
    Salt
    Nutmeg
    1/4 c Vermont maple syrup
    2 Large Cortland apples
    12 Cranberries
    Sugar syrup (one part sugar
    To one part water)

    INSTRUCTIONS

    Blanch cranberries in sugar syrup, being careful not to boil. (They
shouldn't burst.)  Cool and leave in syrup for one hour or refrigerate
overnight. Slice the apples into 1/4 inch (approximately) slices and spread
on buttered tray. Cut one medium buttercup squash (unpeeled) into eight
pieces and steam until the inside is soft, while the shell remains somewhat
firm. Scoop out slightly cooled meat and mash. Whip the mashed squash with
about one-fourth cup of butter, nutmeg, and salt to taste, and about
one-fourth cup of maple syrup (depending on dryness of the squash) to
achieve a consistency that will hold its shape. Squeeze through a piping
bag (or substitute) and mound onto the apple slices. Cortland preferred
because it doesn't discolor quickly.)  Place a blanched cranberry on top.
Just before serving, heat on buttered tray in preheated 350° oven for 10-15
minutes.  These may be prepared ahead and refrigerated until ready to heat
and serve. by Chef/Owner Sepp Schenker From In Season, a publication of the
Vermont Department of Agriculture, Food and Markets
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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